Allergy free English muffins recipe

Ingredients

• 1 cup goat’s milk
• 1 tbsp white sugar (optional)
• 1 tbsp Nuttlex, melted
• 2 tsp baking powder
• ½ baking soda
• Up to 2 cups Orgran all purpose flour
• ½ cup Orgran gluten free gluten
• ½ tsp salt

I know, it is supposed to be marmalade but strawberry jam is also good. If you can have egg and bacon (a definite no-no here) then just cut the muffin dough wide enough for the egg ring you use to just fit within in.

Method

• Warm the milk in a small saucepan until it bubbles then remove from heat. Mix in the sugar, stirring until dissolved.
• In a large bowl combine the goat’s milk, melted Nuttlex, baking powder, baking soda, gluten free gluten, salt and 1½ cups flour.
• Beat until smooth.
• Add some remaining flour if necessary to make soft dough.
• Roll and press until smooth.
• Roll out to about 1cm thick.
• Rub a dribble of goat’s milk over the top until the dough is slightly sticky to touch.
• Fold the dough in half and layer one rolled out piece on top of the other.
• Lightly roll over the dough to stick the layers together without completely combining.
• Cut rounds with a wide biscuit cutter.
• For any remaining dough, rework into the original single layer then double and cut.
• Cover a baking tin with waxed paper or aluminium foil.
• Sprinkle over polenta and set the muffin rounds on the tray.
• Lightly brush goat’s milk over one side of the muffins.
• Rub the muffins in the polenta.
• Flip the muffins over and repeat so both sides are coated in polenta.
• Heat a greased griddle to a medium heat.
• Cook the muffins on the griddle for about 8-10 minutes on each side.
• Keep the baked muffins in a warm oven until all have been cooked.
• Allow the muffins to cool and place in plastic bags for storage.
• To eat, split and eat as is if still warm or heat using a microwave (toasting may dry the muffins out too much).